Home made cavatelli pasta, prosciutto and white wine cream with fresh sage |

Preparation time: 60 min

• Cavatelli

  Strain the ricotta to remove excess water. Combine the cheese and eggs in a mixing bowl. Set aside. Combine the salt and flour and place it on a flat work surface, making a well in the middle. Pour the liquids into the center of the well and incorporate all of the ingredients until you reach a smooth consistency. Roll the dough into a cylinder roughly 1cm in diameter and cut into small tubes. Shape the cavatelli. Cook in boiling salted water for about 3 minutes.

• Cream Sauce

  Finely chop the onions and then sweat them in a sauce pot with a bit of olive oil on medium heat.  Next, add the white wine and reduce by about 3/4.  

  Finely slice the prosciutto and sage and then add them to the saucepot.